Winery E. WeidmannChamusant Vin Mousseux Blanc
Sparkling wine
This wine is a blend of 2 varietals which are the Riesling and the Sylvaner.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chamusant Vin Mousseux Blanc
Pairings that work perfectly with Chamusant Vin Mousseux Blanc
Original food and wine pairings with Chamusant Vin Mousseux Blanc
The Chamusant Vin Mousseux Blanc of Winery E. Weidmann matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of delicious marinated pork chops, salmon and parmesan quiche without pastry or loubia.
Details and technical informations about Winery E. Weidmann's Chamusant Vin Mousseux Blanc.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery E. Weidmann
The Winery E. Weidmann is one of of the world's greatest estates. It offers 6 wines for sale in the of Zürich to come and discover on site or to buy online.
The wine region of Zürich
Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
